Audubon County Republican. [volume] (Audubon, Audubon Co., Iowa) 1885-1894, 1887-12-08
The Gathered Butter Process

ierests OF the managers OF the butter
factory aud the dairyman who furnish
es the m TX SO that each party will re-
ceive his due share of the value pro-
durcd, says l.. S. Hardin IN The Prdcti-
cal Fdrmer. With the great mujoriiy
of butter factories the GUS ON is TO haul
the whole milk and get it for Dreaming.
After the skjmming is done the sklm
milk aud buIterm.lk are put to various
uses made INTO cheese or fed TO AMI
mails, or in some cases carried back to
the farm TO he there fed. There are
many draw backs to this method. The
full m Tx is heavy 10 handle; the team
must 90 slow SO that t is not too Sc
vercly shaken. But probably the most
serious objection is the mixing the milk
OF all the patrons, good, bad and ind t.
feremt. One tn ny is certain: You can
not get forty or fifty patrons 10 furnish
Il uniform h Oh grade Of milk. and if
YOU put one bad lot with forty good
ones the whole will be contaminated.
These faults were II II measure avoid
ed b. the process Of gathering the
cream. The weight was reduced and
any reason able speed W tn the wagon
could be maintained, and. while the
fault of III King all the lots together was
not entirely avo dc,i. vet there was not
so much danger from the small amount
I.,.
fault with this system was the d iiiculty
of finding some method tor mraStir ny
the exact value of each lot. We all
know about the fl lure of the inch
system, and it has not yet been demon
sIrated that the small churnS can re
lieve this trouble. Almost the same
TEN. us it often happened that some of
the patrons furnished milk much rich
er or poorer than the average. This
worked an injustice and created Il d s.
satisfaction. There is Il new method
which is said to do away with the
above objections. though it may intro
duce new ones. 1t is called the gather
ed butter process. Each farmer sets
his milk at home in prescribed cans
and at an approximation to II given
temperature. The milk or cream is to
be churned always before it reaches q
given age. say five days. The churn is
to be stopped when the butter reaches
| the granular form and washed clean
wth brine. THIS is all the sailing
that is allowed on the farm. The
butter is to be Kept cool until the
gathering wagon calls for it. When
! it reaches the factory the maker
grades" it. That is, he puts in sep.
arate lots those samples of butter that
most closely resemble one another in
! quality. When SD close n system is
! followed on the farm by all the patrons
/ there can be but little varat on in the
! quality. Thus the maker has only to
grade Two or three kinds and work
them UP together aud salt them To the
required amount. putt ny more in the
poorer qualities 50 as TO hide the
defects.
The great objection to this system is
the labor OF Swimming aud churning on
r1ie farm. but the truth is that in butter
making the real Notwithstanding part is
tho working anu sailing and making
the best possible sale. All this l. put
where it can be done the best. VIII le
the refuse Of SIX m mix and butter.
milk is left on the farm, where it will
do the most good. With this 'unsalted
butter" $, stem the man who runs the
creamery pays for nothing in the dark
The patron delivers an article that car
be graded and paid for just rs it is
and il the patron insists upon having
sloveuly habits. he. at least cannot
impose the effect Of those HABITS upor
others. There is not the danger o.
injurng the milk or cream in hauling
il, and the wagon does not make $,
many trips. We do not know TO wha
extent this new method has been intro
duced and what its practical working
are, but we like tho looks of it an,
understand it has been introduced Il
Iowa, whore IL gets Il full and salts
factory trial. and where it is now sal,
in some districts To be supersed.ng til
gathering cream method.